Beef & Lentil Soup
800g boneless soft shin/stew beef cut into cubes (cut off all fat)
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
500ml Beef Stock
1 tin of diced tomatoes
2 cups lentils, rinsed (soak lentils for about 35 min in water before you add to the soup)
1/3 cup chopped fresh Italian parsley leaves
Put half of the beef in heavy large pot over medium-high heat and sprinkle with salt and pepper.
Brown the beef, and transfer to a bowl, then brown the other half of the beef and add to the bowl and keep aside.
Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot.
Saute until the onions are translucent, about 8 minutes.
Return the beef and all the juices from the bowl to the pot.
Add the stock and tomatoes.
Bring the soup to a boil.
Reduce the heat to medium-low.
Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour.
Add the lentils.
Cover and continue simmering until the lentils are tender, about 40 minutes.
Stir in the parsley.
Season the soup, to taste, with salt and pepper.